Chicken Vegetable Soup Recipe Soup Chicken Vegetable Recipe Prepdish Classic Recipes Vegetables Ingredients Fancy

Chicken and Vegetable Soup: A Comforting Recipe to Warm You Up There’s nothing quite like a warm bowl of homemade chicken and vegetable soup on a cold and rainy day. This classic recipe is not only delicious, but also healthy and easy to make. In this post, we’ll give you step-by-step instructions on how to make this soup, along with tips and tricks to make it even more flavorful. Ingredients: - 6 cups chicken broth - 1 ½ cups chopped carrots - 1 ½ cups chopped celery - 1 chopped onion - 3 cloves minced garlic - 1 ½ cups diced potatoes - 2 cups shredded cooked chicken - 1 can diced tomatoes, undrained - 1 tsp dried basil - 1 tsp dried thyme - Salt and pepper to taste Tools: - Cutting board - Chef’s knife - Measuring cups and spoons - Large pot or Dutch oven - Wooden spoon or spatula How to make: 1. In a large pot or Dutch oven, cook the onions and garlic over medium heat until onions are translucent. 2. Add in the carrots, celery, and potatoes and cook until vegetables are slightly softened (about 5 minutes). 3. Add in the chicken broth, diced tomatoes, and spices (basil and thyme) and bring to a boil. 4. Reduce heat and simmer for about 15-20 minutes or until vegetables are tender. 5. Add in the shredded cooked chicken and continue to simmer for an additional 5-10 minutes. 6. Season with salt and pepper to taste. Tip: To make this soup even more flavorful, add in some chopped fresh herbs like parsley, cilantro, or basil before serving. Note: This recipe makes about 6-8 servings and can be easily doubled or halved, depending on your needs. Now that you know the basic recipe for chicken and vegetable soup, let’s take a look at two different variations of this classic dish. First up, we have a recipe from PrepDish.com for Classic Chicken Vegetable Soup. Classic Chicken Vegetable Soup: Ingredients: - 2 tbsp olive oil - 1 medium onion, chopped - 3 garlic cloves, chopped - 3 large carrots, peeled and chopped - 3 celery stalks, chopped - 1 ½ cups chopped green beans - 1 small zucchini, diced - 6 cups chicken broth - 1 can diced tomatoes with their juices - 2 bay leaves - 1 tsp dried thyme - 1 tsp dried oregano - Salt and pepper to taste - 2 cups shredded cooked chicken - 3 cups chopped kale Tools: - Cutting board - Chef’s knife - Measuring cups and spoons - Large pot or Dutch oven - Wooden spoon or spatula How to make: 1. In a large pot or Dutch oven, heat the olive oil over medium heat. 2. Add in the onion and garlic and cook until onions are translucent. 3. Add in the carrots, celery, green beans, and zucchini and cook for 5-7 minutes or until vegetables are slightly softened. 4. Add in the chicken broth, diced tomatoes, bay leaves, thyme, oregano, salt, and pepper and bring to a boil. 5. Reduce heat and simmer for about 30 minutes or until vegetables are tender. 6. Add in the shredded cooked chicken and chopped kale and cook for an additional 5 minutes or until kale is wilted. Tip: To make this recipe even more hearty, add in some cooked pasta or rice before serving. Note: This recipe makes about 8 servings and can be easily halved or doubled, depending on your needs. Next, we have a recipe from Southern Food and Fun for Chicken Vegetable Soup. Chicken Vegetable Soup: Ingredients: - 1 tbsp olive oil - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - Salt and pepper to taste - 1 small onion, chopped - 3 carrots, peeled and chopped - 3 celery stalks, chopped - 2 cloves garlic, minced - 1 can diced tomatoes, undrained - 1 bay leaf - 6 cups chicken broth - 1 cup frozen corn - 1 cup green beans, fresh or frozen - 1 cup frozen peas - 1 tsp dried basil - 1 tsp dried thyme Tools: - Cutting board - Chef’s knife - Measuring cups and spoons - Large pot or Dutch oven - Wooden spoon or spatula How to make: 1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. 2. Season the chicken with salt and pepper and add to the pot. Cook until the chicken is no longer pink. 3. Add in the onion, carrots, celery, and garlic and cook until vegetables are slightly softened. 4. Add in the diced tomatoes, bay leaf, chicken broth, corn, green beans, peas, basil, and thyme and bring to a boil. 5. Reduce heat and simmer for about 30 minutes or until vegetables are tender. Tip: To make this soup even more flavorful, add in some fresh lemon juice and chopped parsley before serving. Note: This recipe makes about 8 servings and can be easily halved or doubled, depending on your needs. There you have it – two different variations of this classic chicken and vegetable soup. Whether you prefer a more hearty version with kale and green beans or a more traditional version with corn and peas, both of these recipes are sure to warm you up on a cold day. Add some chopped herbs, a squeeze of lemon, or your favorite pasta or grain to customize this soup to your liking. Enjoy!